3756 Bécasse Souvaroff

Name: Bécasse Souvaroff
Cuisine: France
Ingredients: woodcock; truffle; foie gras

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Proceed as indicated for Faisan Souvaroff taking account of the size of the woodcock and the quantity and proportions of truffle and foie gras.